Summary

Ingredients

• 500 g white cabbae or pointed cabbae
• 2 chilli pepper (s), fresh, red
• 1 tablespoon soy sauce, light
• salt
• 3 tablespoon oil
• 0.5 teaspoon ½ pepper (Sichuan peppercorns)
• 1 teaspoon vinegar (rice vinegar), light
• 0.5 teaspoon ½ oil (sesame oil), dark
• 1 tablespoon sugar

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Instructions

1. Clean, wash and quarter the white cabbage and remove the stalk. Then cut the cabbage into strips 2-3 cm wide. Halve the chili peppers lengthways, remove the stems and seeds.
2. Mix the soy sauce, salt and sugar in a bowl to make a sauce. Heat the oil in a wok or pan over medium heat. Add Sichuan peppercorns, stir-fry for about ½ min., Then fish out. Put the chilli pepper halves in the oil and stir-fry for about ½ min. Add the white cabbage and the peppercorns and stir-fry for about 2 minutes, it should take some color, mix in the prepared sauce. Cover everything and cook for a further 1-1 ½ minutes. Then mix in the vinegar. Drizzle with sesame oil before serving.